Recipe: Homemade Taco Seasoning Mix

Once you have familiarized yourself with the common seasonings for different types of cooking, it's easy to make your own seasoning mixes based on what flavors you want to impart to your dish. If you're going for a Mexican feel, a taco seasoning mix is super easy and fast to make.

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:
       

Homemade taco seasoning (Photo credit: Southern Fairytale (Rachel))

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes 
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper

Directions: 

• Combine all ingredients in an airtight container and shake well to combine. 
• Use 2 - 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches if desired. Store unused amounts in an air tight container for up to 6 months.

Recipe: Shrimp And Snow Pea Stir-Fry

 A lovely summer recipe full of fresh, light flavors. Quick and easy to prepare, and delicious with fresh spring peas from your garden!

Shrimp And Snow Pea Stir-Fry
(Serves 2.)

Ingredients:

 (Photo credit: jeffreyw)

2 tablespoons corn oil, divided
1 onion, cut into thin strips
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 pound large shrimp, peeled and cleaned
2 cups snow peas
1 red bell pepper, sliced
1/2 cup sliced water chestnuts
1 tablespoon sesame seeds
1/8 teaspoon salt
1 cup brown rice, cooked

Directions:

• In a wok or large skillet, heat 1 tablespoon oil until hot, then add the onion, garlic, ginger and red pepper flakes. Stir while cooking for several seconds. 
• Now add the shrimp and cook without stirring for 1 minute. Add the remainder of the oil and cook for another minute.
• Next, add the snow peas, bell pepper, water chestnuts and sesame seeds. 
• Cook, stirring, for 2 minutes, then add the salt, making sure to sprinkle it evenly over the vegetables. 
• Cook for about 2 minutes or until the shrimp is no longer pink. 
• Serve over cooked brown rice.

Recipe: Louisiana Crockpot Chili

Chili is a natural fit for the slow cooker, with a medley of ingredients and spices that blend together over several hours of low-heat cooking, creating layers of hearty flavor. This Cajun version includes the Louisiana flavors of sausage, pork, red pepper, and tomatoes for a delicious twist on chili that will have everyone coming back for second helpings!

Louisiana Chili Time
(Serves 8.)

Ingredients:

 (Photo credit: Wikipedia)

1 lb andouille sausage, diced
1 lb ground pork
2 big onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
1 (28 oz size) can crushed tomatoes
1 (15 oz size) can diced tomatoes
1 (28 oz size) can kidney beans, drained (or 1 cup dry beans, rinsed and soaked)
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chili powder
dash or two hot pepper sauce
pinch instant chicory or coffee (optional)
salt and pepper to taste

Directions:

• In a heavy skillet or Dutch oven over medium-high heat, cook the andouille sausage and ground pork until pork is lightly browned; break it up as you cook it.  Remove with a slotted spoon and put in crock pot.
• Add the remaining ingredients to the crockpot and stir well.
• Cover, set on Low, and cook 6-8 hours, until veggies and beans are soft and flavors are blended.
• Taste and adjust seasonings. Add a bit of water to thin it out if desired.
• Serve hot with crusty bread on the side.

Recipe: Oriental Quinoa With Vegetables

From breakfast to dinner and everything in between, there are lots of great ways to use quinoa in your cooking! This one offers a delicious twist on the classic stir-fry, usually served with rice, only with the fresh, light, and healthy taste of raw veggies. The texture of quinoa makes it an interesting substitute for the heavier, starchier rice, and its light taste goes great with oriental flavors.  This is also good cold for lunch as leftovers.

Oriental Quinoa With Vegetables
(Serves 4.)

Ingredients:

1 cup water
2 tbsp rice vinegar
2 tbsp plum sauce
2 cloves fresh garlic, minced
1 tsp fresh ginger-root, minced
1 tsp sesame oil
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/2 cup quinoa, well-rinsed
1 sweet red pepper, chopped finely
1/2 cup water chestnut slices, chopped finely
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, sliced thin

Directions:

1. Combine the first eight ingredients in a large saucepan, then bring to a boil.
2. Add quinoa and reduce heat. Cover and simmer for about fifteen minutes, until all water is absorbed.
3. Remove from heat and add water chestnuts, peas, red pepper, and onions. 
4. Fluff with a fork, then cover and let stand for about ten minutes before serving.